Vol. 9, Special Issue 9, Part C (2025)

Black rice has special medicinal components and high nutritional value. In recent years, the research on the nutritional value and application of black rice has become an important direction, and a series of important progress has been made. This research aims to investigate the nutritional and antioxidant composition of traditional food like “Laddu” to provide valuable insights into their potential health benefits. This is formulated with a focus on incorporating diverse and wholesome ingredients (Museli, Jaggery, Ghee, Dry Fruits, Semolina and Brown sugar) aiming to offer a balance between taste and nutritional value. The study employs various analytical methods to assess the macronutrient and micronutrient content, as well as the antioxidant capacity of the developed Laddu. In the case of Laddu according to the different sensory attributes during judge by the panel members, T₃ scores the best, regarding the color and appearance it gains 8.3, for body and texture it gains 9.0, for taste and flavor 8.6 and for overall acceptability it gains 8.6 scores Comparison of nutritive value of Laddu. The information regarding the antioxidant and nutritional content in the processed form is still lacking. This research aimed to analyze the antioxidant activity and nutritional content of organic black rice value added laddu. Proximate analysis and antioxidant content (DPPH and total phenol) were conducted in this experiment. Protein content was quite increased, 6.37g. Fat content was quite raised, 19.55. Calcium content was quiet raised, 35.85mg. Fiber content was found 0.81g. Energy content was found 440.8 kcal. Laddu are rich in iron 2.91mg respectively.